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For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California
This recipe is:
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Nutritional Facts 1 serving (2 each) equals 1,133 calories, 42 g fat (20 g saturated fat), 216 mg cholesterol, 2,133 mg sodium, 96 g carbohydrate, 13 g fiber, 75 g protein.
Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 08, 2010 by embatt
Very good! I didn't use the green onions or garlic (didn't have them on hand), and I added black beans and corn and used whole wheat tortillas. Excellent!
Reviewed on Dec. 07, 2010 by cactuspat
I've made this recipe for years--ever since it first came out in TOH's cookbook. I serve it with a recipe that combines lime jello and cream cheese.
Reviewed on Nov. 06, 2010 by cactuspat
I've made this recipe dozens of times, and everyone who tastes it, loves it! It does take a little time to prepare, but it's well worth it.
Reviewed on Feb. 01, 2010 by yellowhorsern
My family absolutely loves this recipe! It is one of our all-time favorites from TOH. They request it often.
Reviewed on Oct. 21, 2009 by jgoldgorin
The sodium and fat content are a bit high. I substituted low salt broth, and used far less cheese than called for. I also used a salsa with a lower salt content, and used brown rice. Yummy!
Reviewed on Aug. 04, 2009 by nancy anne
I use yellow onion and salsa instead of the picante. THESE ARE YUMMY! Guests love these and request the recipe! :) Nancy
Reviewed on May. 31, 2009 by brenda lee
We have these quite often. If I plan on roasting a turkey,I use the leftovers to make this. I make a double batch and our grown children will have supper that night for their families. Easy and uses items I always have on hand.
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